Recipes

INGREDIENTS:

• 1/2 lb green beans, rinsed and ends trimmed
• 1 ear corn, shucked
• 1 lb Roma tomatoes, chopped
• 1 tsp extra-virgin olive oil
• 1/2 tsp sea salt
• 2 juice oranges
• 4 3-oz boneless, skinless catfish fillets, rinsed and patted dry

INSTRUCTIONS:

1. Prepare confetti salad: Fill a medium pot halfway with water and bring to a boil. Add beans, reduce heat to medium and simmer for 5 minutes. Meanwhile, prepare a large bowl with cool water. Immediately drain beans and submerge in cool water for 2 minutes. Drain again, then cut beans into 1-inch-long pieces. Place in a separate large mixing bowl.
2. Rinse pot and again fill halfway with water; bring to a boil. Add corn and cook for 3 minutes. Meanwhile, re-fill first bowl with cool water. Immediately drain corn and submerge in cool water for 2 minutes. Drain again, then use a sharp knife to cut kernels off of cob and into bowl with beans. Add tomatoes, oil and salt; toss and set aside.
3. Prepare catfish: Zest 1 orange and set zest aside. Squeeze juice from both oranges into a large nonstick skillet. Heat juice for 1 minute on medium, then gently slide catfish into skillet. Reduce heat to medium-low and poach catfish, covered, for 7 minutes or until flesh flakes cleanly with a fork. Using a slotted spatula, gently remove catfish.
4. Add 1 catfish fillet and about 1 1/2 cups confetti salad to each of 4 plates. Garnish catfish with reserved orange zest and serve.